Professional Cookery HNC

UCAS code 122N
Information line 01463 279190

What is special about this course?

If you are an aspiring chef and would like to develop your skills and knowledge in professional cookery and kitchen management, the HNC Professional Cookery is a great place to start.

You will experience advanced, modern cookery techniques and look at food product development. The training environment is learner-centred and focuses on current industry standards.

Special features

You can study full time or part time to suit your personal and professional circumstances

Accommodation

We offer modern student accommodation at a number of our locations.

Entry requirements

  • 1 Scottish Higher at grade C or above OR
  • 1 A level at grade D or above OR
  • Professional Chef Awards: Silver (incorporating level 2 professional cookery) or Gold (incorporating level 3 professional cookery)
  • Prospective students without the standard entry requirements as listed above are encouraged to apply
  • You may be invited to attend an interview

Access routes

  • Professional Chef Awards: Silver (incorporating level 2 professional cookery) or Gold (incorporating level 3 professional cookery)
  • NC Hospitality

Year 1 - HNC

Mandatory units are:

  • Hospitality supervision
  • Hospitality: financial and control systems
  • Food hygiene: intermediate
  • Food classification and purchase
  • Professional Cookery: Graded Unit 1

Option units may include:

  • Production Cookery: Cold Kitchen
  • Production Cookery: Hot Kitchen
  • Production Cookery: Sweets and Desserts
  • Industrial Experience in the hospitality industry
  • Management of human resources in the hospitality industry 
  • Hospitality industry
  • Patisserie
  • Pastry

Option units available may vary depending on study location, for more information contact your chosen campus

How will I study my course?

  • Full-time
  • Part-time (structured)
  • Part-time (unstructured)

You will learn by way of face-to-face lectures and tutorials in the classroom, and practical sessions in the kitchen and restaurants.


How long will my course last?


  • Full-time: 1 year
  • Part-time: 2 years

Start date

September

Fees

For students normally domiciled in Scotland or the European Union/EEA (outside of the UK) and with a term time address in Scotland, the following fees apply:

Higher National Awards (HNC, HND)2017-182018-19
Full-time per year £1,285 £1,285
Part-time (per HN credit) £86 £86

Rest of UK students

For students normally domiciled in the rest of the UK (England, Wales and N. Ireland) and with a term time address in Scotland studying this course, the following fees apply:

Higher National Awards (HNC, HND)2017-182018-19
Full-time per year £6,510 £6,720
Part-time (per HN credit) £434 £448

Fees are payable in advance each academic year unless otherwise agreed.

There are a number of funding options available to UK and EU students to help you pay for your studies and your cost of living whilst studying.

International students

For students who do not normally reside in the UK or European Union and with a term-time address in Scotland, the following fees apply:

Higher National Awards (HNC, HND)2017-182018-19
Full-time per year £6,510 £6,720
Part-time (per HN credit)** £434 £448

*There is no part-time study option for Tier 4 sponsored international students.

Funding

External scholarships and financial support may be available. Contact your enrolling college for more information.

What can I do on completion of my course?

On completion of your course in professional cookery you might want to consider employment at supervisory level such as sous chef or as a chef de partie.

Can I progress into further study?

You can progress to the HND Professional Cookery, then on to the BA (Hons) Hospitality Management

Is there more information available online?

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Apply for Professional Cookery HNC

I want to start in Aug/Sep 2019

We are delighted that you are thinking about studying at the University of the Highlands and Islands (UHI). UHI operates a fair and open admissions system committed to equality of opportunity and non-discrimination. We consider all applications on merit and on the basis of ability to achieve, without discrimination on grounds of gender, age, disability, ethnicity and socio-economic background. We welcome applications from all prospective students and aim to provide appropriate and efficient services to students with disabilities.

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